La Caridad Recipes

RONALDO'S BEEF CARNITAS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
• Totally wrap the meat in the foil and place in a roasting pan.
• Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

GREEN RICE (ARROZ VERDE)

Steps:

• Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
• Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
• When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

LA CATIRA

Steps:

• For la catira: In a pot, boil the chicken with the cilantro, salt, garlic powder, oregano, bay leaves and 6 cups water over medium heat for 30 minutes. Remove from the heat and separate the broth from the chicken. Shred the chicken. To the broth, add the tomato, onions, tomato paste, cumin, garlic and shredded chicken.
• Boil, covered, until the chicken is stewed, another 30 minutes.
• For the arepa: Add the salt to 2 cups water in a bowl, then add the corn flour and knead little by little, making circular movements and breaking any lumps that may form with your fingers, until the dough is soft and manageable. Divide the dough in four equal portions. Roll them into balls, then flatten into 1/2-inch-thick discs.
• Preheat a plancha or griddle, then grease with the olive oil and place a disc on it. Cook 4 minutes per side. Repeat with the remaining discs.
• Open the arepa in half with a knife, then stuff with the stewed chicken, shredded cheese and Garlic Sauce. Decorate with the microgreens.
• Blend the mayonnaise, cilantro, parsley, mustard and garlic in a blender until you get a creamy sauce.

MEXICAN CARNITAS AS MADE BY CLAUDETTE ZEPEDA RECIPE BY TASTY

Steps:

• To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
• Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
• Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
• Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
• Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
• Enjoy!

LA CARIDAD

Steps:

• In the bottom of a cocktail shaker, muddle 4 of the cucumber slices. Add the Sriracha, vodka, gin, and bitters. Add a handful of ice cubes and shake feverishly. Strain into four chilled martini glasses. Garnish each glass with one of the remaining 4 slices of cucumber and serve.
• Chris made my drink with Crop Organic Tomato Vodka (and a mighty fine drink it was). Crop Organic is a small artisan producer, and its distribution is limited. If you can't find a bottle, worry not-we can make our own damn tomato vodka!
• In a large glass jar, combine 1 pound of ripe tomatoes, cut into quarters, with a 750-milliliter bottle of vodka (preferably distilled from wheat or grain). Toss in 3 black peppercorns and let it sit in a cool, dark place for 5 to 8 days, stirring and tasting daily (I know, I know, it's tough work, but somebody has to do it!), until you have the tomato flavor you seek.
• Pour the contents of the jar through a fine-mesh strainer, discarding the tomatoes and peppercorns. Pour the vodka back into its original bottle for storage.